{"id":518,"date":"2017-06-08T22:46:25","date_gmt":"2017-06-08T22:46:25","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/06\/08\/201768stuffed-zucchini\/"},"modified":"2017-06-08T22:46:25","modified_gmt":"2017-06-08T22:46:25","slug":"201768stuffed-zucchini","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/06\/08\/201768stuffed-zucchini\/","title":{"rendered":"Stuffed zucchini"},"content":{"rendered":"

Summer = zucchini plenty! Of course there are many ways to prepare them (see the zucchini recipe week<\/a> from 2 years ago!). One of my favorite is stuffed zucchini. Classic meat stuffing would be my grand mother recipe<\/a>, cheese stuffing would be my mother recipe<\/a>. But yesterday night I invented a new recipe with some fresh local ingredients plus a bit of quinoq for texture. So here is my new recipe, and I loved it!!!<\/p>\n

Cod and quinoa stuffed zucchini<\/p>\n

– 2 large zucchini  <\/p>\n

– a piece of cod filet<\/p>\n

– a block of tofu (silk or hard, both work) <\/p>\n

– 2\/3 of quinoa (I had tricolor one)<\/p>\n

– 2-3 eggs<\/p>\n

– salt, pepper olive oil<\/p>\n

Pre-heat the oven to 200deg.  Drain the tofu. In a pan grill the cod briefly then add the quinoa and cover with water. Add salt and pepper. When the quinoa is cooked and it’s dry stir well to mix the fish with the quinoa. Add the tofu and stir again well to obtain a rather creamy paste. Add the eggs. Wash the zucchini and cut them in 3-4cm trunks. Carve them to remove a bit of the center part to add the filling. Fill them. Set in an oven proof dish add some olive oil and bake until golden (30min or so). That’s it!!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Summer = zucchini plenty! Of course there are many ways to prepare them (see the zucchini recipe week from 2 years ago!). One of my favorite is stuffed zucchini. Classic meat stuffing would be my grand mother recipe, cheese stuffing would be my mother recipe. But yesterday night I invented a new recipe with some… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[463,359,360],"tags":[633,333,34,618,21,420,46,12,634,139,244],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/518"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}